Rondebosch resident Marc Trollip selected for internship at acclaimed Michelin-star JAN restaurant
Marc Trollip can’t believe his good fortune! The 24-year-old – born in Johannesburg but now living in Rondebosch, Cape Town – recently found out that he is one of only two South African students selected to undertake a three-month internship at JAN, the Michelin-star restaurant in Nice in France owned by acclaimed chef Jan Hendrik van der Westhuizen.
Trollip and fellow student Daniël de Bruin are both currently enrolled at The IIE School of Hospitality & Service Management, which has campuses in Newlands, Cape Town and Rosebank, Johannesburg.
While De Bruin departs for France in December, Trollip’s journey starts in mid-March 2023, when he will travel to the south of France to work at JAN until mid-June after which time, he wants to travel the world and gain more industry experience.
We caught up with an excited Trollip to ask him a few more questions.
Why did you decide to study hospitality?
I have always had a passion for food and people. After discovering more about the industry, I knew it was what I wanted to do. As the industry is so diverse, there is always something new to learn.
How did the internship come about?
One of our lecturers was contacted by Jan’s team and asked for recommendations for students that would suit their requirements. I jumped at the opportunity and sent in my CV. After they shortlisted three potential candidates, we were required to go in for a trial shift at the Jan Innovation Studio which was an experience in itself.
What does your family think about this opportunity?
My family are very excited for me. It has been a long journey to get here and they are all extremely proud.
Have you met Jan?
Very briefly but I am looking forward to getting more time with him and learning as much as I can.
How’s your French?
About as good as any English boy raised in Joburg! But hopefully a lot better by the time I get back!
What do you think will be your day-to-day duties at JAN?
I don’t have any expectations but I am willing to learn all aspects of the restaurant. I’m sure I will be setting up for service and cleaning as well as serving and interacting with guests.
What do you hope to take away from this experience?
I want to immerse myself into the culture and passion of a restaurant of this calibre and experience as much as possible while I am there.
What, in your opinion, makes for good service?
Passion! Passion and a love for what you are doing is always clear to any guest. When you are doing something you love it becomes natural and that takes a guest’s experience to the next level.
What is your view of the South African hospitality industry?
It is one of the fastest growing industries in the country with so much potential. I am excited to see what the future holds for this beautiful place!
Where is the best place you have been regarding service and hospitality?
I had the privilege of spending a few days at Sabi Sabi Earth Lodge recently and their service and attention to detail was completely world-class.